Name: Herb & Garlic Prime Rib Roast with Red Wine Sauce
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 6
Ingredients: 2 ½ kg standing rib roast / prime rib, bone in; 1 onion, unpeeled, quartered (brown, yellow, white); 1 head of garlic, unpeeled, halved horizontally; 5 sprigs thyme; 3 sprigs rosemary; 150 g unsalted butter, softened; 5 cloves garlic, minced; 2 tsp fresh rosemary, finely chopped (or 1 tsp dried); 2 tsp fresh thyme, finely chopped (or 1 tsp dried); 2 tsp salt; 1 tsp black pepper; 1 ½ cups beef broth / stock, low salt; 2 ½ cups dry red wine; 1 tbsp cornflour / cornstarch, optional

Herb & Garlic Prime Rib Roast with Red Wine Sauce

A perfectly juicy prime rib roast slathered in herb garlic butter and slow-roasted to medium-rare perfection, served with a rich red wine sauce.

Prep10 min

Cook2h

Total2h 10m

DifficultyMedium

Servings6

This prime rib roast is the ultimate showstopper for a special dinner. The herb and garlic butter infuses the meat with incredible flavor while the low-and-slow roasting method ensures an even, tender result from edge to center.

A meat thermometer is essential for perfect doneness. The roast is first seared at high heat, then finished at a low temperature, and finally rested to allow the juices to redistribute. The pan drippings are transformed into a luscious red wine sauce that complements the beef beautifully.

Method

Take the beef out of the fridge 2–3 hours before cooking to bring it to room temperature. Pat dry with paper towels.
Preheat the oven to 475°F / 460°F. Position a rack so the roast sits in the middle of the oven.
Mix the softened butter, minced garlic, chopped rosemary, chopped thyme, salt and pepper together in a small bowl to make the herb butter.
Place the quartered onion, halved garlic head and herb sprigs in a heavy ovenproof skillet or roasting pan to form a roasting bed.
Spread a thin layer of the herb butter on the underside (bone side) of the beef. Place the beef on the roasting bed, butter side down. Spread about two-thirds of the remaining butter over the top and sides of the beef; reserve the rest.
Roast the beef for 20 minutes at 475°F / 460°F.
Remove the roast from the oven, spread the reserved butter over the top and sides, then reduce the oven temperature to 250°F / 250°F.
Continue roasting for about 1½ hours, basting every 30 minutes with the pan juices, until the internal temperature at the centre reaches 125°F / 123.8°F for medium-rare. Start checking early.
Transfer the roast to a plate, cover loosely with foil and rest for 20–30 minutes. The internal temperature will rise to 56–125°F / 133–136.4°F (medium-rare).
While the beef rests, make the red wine sauce: Place the skillet with the onion, garlic and herbs over high heat. Add the wine and beef stock and simmer rapidly for 10 minutes, until the liquid reduces by about two-thirds (to about 1½ cups).
Reduce the heat to medium. In a small bowl, mix the cornflour with 2 tablespoons of water. Drizzle half of the mixture into the sauce and stir; it will thicken in about 1 minute. Add more cornflour mixture if you prefer a thicker sauce.
Strain the sauce through a fine-mesh sieve into a bowl, then pour into a serving jug. Slice the rested beef and serve with the sauce.

💡 Tips

For accurate doneness, always use a meat thermometer and start checking the temperature about 30 minutes before the estimated time.
Let the beef rest for at least 20 minutes after roasting to allow the juices to redistribute, ensuring a juicy result.
If you prefer a thicker sauce, add more cornflour slurry; for a thinner sauce, skip the cornflour entirely.

Inspired by a recipe from RecipeTin Eats

Herb & Garlic Prime Rib Roast with Red Wine Sauce

Ingredients

Garlic Herb Butter

Red Wine Sauce

Method

💡 Tips

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